Roast Garlic Mashed Potatoes

Materials:

8 to 10 cloves garlic, peeled

1 cup olive oil

4 russet potatoes

2 tablespoons butter

1/3 to 1/2 cup heavy cream

1/4 cup Asiago cheese, grated

2 tablespoons Parmigiano−Reggiano cheese, grated

Salt and pepper, to taste

Preparation:

Put the garlic and olive oil in a heavy saucepan over lowest possible heat

and simmer until soft; 30 to 40 minutes. Drain off oil. Puree garlic; set

aside. Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1

hour, or until soft. While still hot, peel and mash, or pass through a

potato ricer. Melt butter in heavy cream; whisk in pureed garlic. Stir into

potatoes. Stir in cheeses and season with salt and pepper. Spoon into a

gratin dish. Place in a 400F oven for 12 to 15 minutes or until browned and

bubbling.

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